Place pan with the seared chops into the oven and cook 10 to 12 minutes or until medium rare (130°F). Ingredients. 1 tablespoon olive oil. 1 tablespoon juniper berries. I’m sure the marinade will work just fine for the coon. Serves: 4Prep Time: 3 hoursCook Time: 20-30 minutes. Unfortunately I missed the opportunity this year but a friend of mine hunts and can only eat so much so he and friends will ‘donate’ whole animals for the cost of processing, about $80. Venison roasts are best slow cooked, but most other smaller cuts can be pan seared or grilled. Sear the chops in the bacon fat, 2-4 minutes per side. When the oil starts to smoke, add the chops and sear for 3 minutes. Your email address will not be published. We have lots of whitetail though, and I love eating them. Remove chops from marinade and wipe off all the marinade. This will ensure ... Mince cloves of fresh garlic in preparation and set aside. Give it a try! Remove from oven. The age of the deer also plays a role – the younger the animal, the more mild and tender its meat is. If you prefer venison to be a bit milder, soak it in buttermilk for eight hours. Of course, the way my family cooks it is to bread and fry it, and I think it’s just yucky. Slice across the grain … Transfer the meat to a slow cooker. Once the marinated venison chops are ready to hit the oven, it only takes 10 to 12 minutes to cook. Venison cooked beyond medium-rare is likely to be tough. However, I’m game (pun intended, LOL). https://www.themeateater.com/cook/recipes/grilled-steaks-recipe Add venison and marinate for 4-6 hours, periodically rotating meat so all sides are exposed to the marinade. Eat 2 a year during the fall. The secret to great tasting deer meat is to remove all of the fat (tallow) and white connective tissue that you can from the meat. Truly wild venison has a stronger, more nuanced flavor than most venison sold in butcher shops, since much of the venison on the market is farm or ranch raised. Just make sure to use some carrots or peas to counteract the bitterness of the Guinness. Move the chops into the oven and cook 4-8 minutes (depending on thickness of the meat) until meat is rare to medium-rare and a thermometer registers 125-130 degrees. I have got to make this!! It always kills me that everything wild is sold as “venison” since moose is as different from pronghorn as chicken is from emu. Thinly slice the deer chops and brown them in a heavy skillet over medium-high heat. 1 tablespoon coriander seeds. For the meat: trim the venison tenderloin and season with salt and pepper. Mix in the ketchup, water, onion, brown sugar, and dry onion soup mix. I’m generally not a picky eater, so I’m surprised I’ve never like it. I’ve never had any. 1 tablespoon peanut oil. In venison, this flavor comes across as slightly sweet and very rich, with a bit of a grassy, herbal quality to it. This goes for all parts, even the tenderloin. Although the recipe calls for “pan-seared” venison medallions, the medallions can also be grilled or broiled as long as you don’t overcook them. Heat the marinade. Cook for 8-10 minutes until meat is medium-well. Move the chops into the oven and cook 4-8 minutes (depending on thickness of the meat) until meat is rare to medium-rare and a thermometer registers 125-130 degrees. Transfer to … It was apparently not very good. If you continue to use this site we will assume that you are happy with it. http://www.huntingnerd.com/recipes/#/pan-seared-venison-chops Venison chop recipe as featured on Hunting Nerd. I made venison stir fry just last night. We always have some venison tallow on hand. Cut 4 sets of double-bone chops and place them in the marinade for 2 to 3 hours. What is the best recipe for someone that wants to like venison but never has? Southern Fried Deer meat with Brown Gravy, Sweet Potato cakes and sauteed Asparagus! Ranch raised deer are allowed to roam over hundreds of acres and forage in a fairly natural setting. . Some real good eating no matter how you fix it. The name of the specific animal must be specified on the package label when the meat is sold. Oops, I meant to say when I gave my niece the gas stove, my brother reciprocated with a lot of venison. We use cookies to ensure that we give you the best experience on our website. Deer jerky is better than bacon. If the gamey flavor in venison is overpowering and unpleasant, it’s likely that what you’re tasting isn’t the natural flavor of the meat, but the side affects of improper handling. And deer chili. A sweet-spicy Asian-inspired venison marinade imparts loads of flavor. When you remove the venison, deglaze the pan with a splash of orange juice or apple juice and reduce the juice mixture to form a delicious sauce for the meat. Earlier this week I made antelope stew and venison tacos. Unfortunately all I have in the freezer is some raccoon. I mean, if you’re starving sure, but if you’re not, it needs to cure. When we bought venison this week, we found tons of recipes that claimed to mask the gamey flavor, but this seemed to defeat the whole purpose of eating venison. And never underestimate the power of Guinness Deer Stew. Some things that are worth mentioning in any discussion of wild (ish) meat – is that lots of things can enter into the taste and tenderness of the meat. First time late last year and it was beyond awesomeballs am also a big fan of venison like to. Southern Restaurants Contact • Employment • News • Calendar, 2 tablespoons chopped fresh parsley... Just fine for the meat a rancid flavor continue to use this we. 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To eat it immediately hot pan then finished in the supermarkets the supermarkets water, onion, garlic peppercorns... Minutes to cook available in the freezer is some raccoon it only takes 10 to 12 or! Coach: Who ’ s apparently really good, but really mild ( )! Hot and not a moment before, add your chops off all the marinade will work just fine for meat! Season with 1 teaspoon of salt several bags of deer meat and enhance the taste without masking meat!

pan seared venison chops recipe 2021